- 4 filets white fish-tilapia or cod
- 2 cartons cherry tomatoes
- 8 oz. prosciutto
- 1/4 cup sun dried tomatoes
- 4 cloves garlic, sliced
- 1/4 cup black olives, pitted and halved
- dried red pepper flakes to taste
- 1/2 cup Basil Lemon Pesto
- Pre-heat oven to 350 degrees.
- Mix cherry tomatoes, sundried tomatoes, garlic, and olive together. Add chilli flakes to taste, salt and pepper, and a generous dousing of olive oil. Roast for around 30 minutes, until tomatoes are turning brown and wrinkled.
- Sandwich two filets of fish with 1/4 cup pesto each, season with salt and pepper. Wrap each sandwich with prosciutto, tucking in the ends. Place fish on partroasted tomatoes, and continue to cook, uncovered, for a further 20/25 minutes.